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Fiesta Chicken Casserole

Fiesta Chicken Casserole Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 8 oz cream cheese, softened
  • 1 cup mild red enchilada sauce
  • 1/2 cup chicken broth
  • 1 cup instant white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1/2 cup chunky salsa
  • 1 1/2 cups shredded Mexican-blend cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt, about 1/2 teaspoon or to taste
  • Fresh cilantro, sour cream, lime wedges, for serving

Method
 

  1. Preheat oven to 375°F (190°C). In a large bowl, whisk together the cream cheese, enchilada sauce, broth, chili powder, cumin, and garlic powder until smooth.
  2. Add the chicken, instant rice, black beans, corn, salsa, and salt. Stir until evenly combined, then spread into a greased 9x13-inch baking dish.
  3. Cover tightly with foil and bake for 35 minutes. Uncover and bake 10 to 15 minutes more, until the rice is tender and most of the liquid is absorbed.
  4. Sprinkle the shredded cheese on top and broil for 2 to 3 minutes, until melted and golden in spots.
  5. Let the casserole rest 5 minutes, then scoop onto plates and garnish with cilantro, sour cream, and lime. Serve hot.

Notes

Use instant white rice only; regular long-grain rice needs much longer cooking and will not work in this recipe. For even more protein, add a drained can of pinto beans along with the black beans.